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Japanese cheesecake (chizu keki)

One Japanese jiggly yuzu cheesecake (chizu keki)

Japanese cheesecake (chizu keki)

Name: Japanese cheesecake (chizu keki)
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 10
Cuisine: Japanese
Ingredients: 250g soft cheese at room temperature; 35g unsalted butter at room temperature; 60ml milk; 3 eggs separated; 2 tbsp yuzu juice; 20g cornflour sifted; 15g plain flour sifted; 75g golden caster sugar; strawberries blueberries, and a few mint leaves, to decorate

Yuki Gomi

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Serves 8 - 10

More effort

Prep: 20 mins

Cook: 1 hr and 20 mins

plus cooling

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Try this Japanese-style cheesecake with its signature fluffy and jiggly texture. Decorate with berries and mint leaves to serve

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g soft cheese

at room temperature
35g unsalted butter

at room temperature
60ml milk
3 eggs

separated
2 tbsp yuzu juice
20g cornflour

sifted
15g plain flour

sifted
75g golden caster sugar
strawberries

blueberries, and a few mint leaves, to decorate

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Nutrition: Per serving (10)

kcal158
fat11g
saturates6g
carbs12g
sugars9g
fibre0.1g
protein4g
salt0.23g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Line the base and sides of an 18cm springform cake tin with baking parchment. Wrap the outside of the tin with foil to make it watertight.
step 2

Fill a small heatproof bowl or pan with just-boiled water. Put the soft cheese, butter and milk in a large heatproof bowl and set it over the pan of hot water. Leave for a few minutes for the butter to melt, then stir with a spatula until it is fully melted and the mixture is smooth. Remove from the heat. Add the egg yolks and yuzu juice, then gently mix in the sifted flours until just combined. Strain the mixture through a sieve into another bowl to ensure a smooth batter. Chill in the fridge while you prepare the rest of the cheesecake.
step 3

In a clean bowl, whisk the egg whites, gradually adding the sugar, until you have soft peaks (taking care not to over-whisk). Stir one-third into the cheese mixture to loosen it, then gently fold in the remaining two-thirds in two batches, creating a light, airy batter. Pour into the prepared cake tin.
step 4

Place the cake tin in a medium roasting tin and fill the roasting tin halfway with just-boiled water to create a water bath. Bake for 20 mins, then reduce the oven temperature to 110C/90C fan/gas ¼. Continue to bake for 1 hr, or until the top is golden.
step 5

Remove the cake from the oven and lift the cake tin out of the water bath immediately. Carefully remove the foil and leave the cheesecake to cool in the tin. This step is crucial to prevent the sponge from shrinking. Will keep covered and chilled for up to five days. Once cooled, decorate with strawberries, blueberries and a few mint leaves.

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